Step 1

Heat the oil in a large saucepan with a lid over medium heat. Add onion, carrot, garlic, celery, bay leaf and thyme, and cook, stirring occasionally, for 8 minutes or until soft. Add the ham hock, stock and enough water to just cover ham (about 1.5L). Bring to a simmer, then reduce the heat to low.

Step 2

Cover and cook, skimming impurities from the surface, for 90 minutes or until the meat is tender and falling off the bone. Remove from heat and cool slightly, then strain through a fine sieve, reserving ham and discarding vegetables.

Step 3

Return 2L stock to pan (remaining stock will keep, refrigerated, for up to 5 days or frozen for up to 6 months) and place over medium heat. Bring to a simmer, then add peas and cook, stirring, for 6 minutes or until tender. Remove from heat.

Step 4

Add mint and set aside for 10 minutes to infuse and cool slightly. In batches, whiz in a blender until smooth. Return to pan and stir over medium heat to warm through.

Step 5

Divide among bowls and shred ham over soup. Drizzle with olive oil and serve with baby mint and pea tendrils.